For a time I operated in a benefit shop as a clerk and cook and I utilized a deep fryer a fair bit for cooking battered chicken and French fried potatoes.
Of course the chicken does not start damaged. It comes delivered frozen in huge cardboard boxes. Prior to the chicken is all set for the cooking part it need to be prepared and time to thaw out. Each piece of chicken is rinsed in cold water, then put in a barrel of tenderising, salty water to soak for several hours in a cooled location. It is once again rinsed and kept cold, till needed for cooking.
Each piece is than carefully placed in the boiling oil in the deep fryer; starting with the big, meaty pieces, and finishing with the thin bony pieces. They get the hottest oil in the pot to start off the cooking procedure. The pot elevator will automatically lift the cooking basket out of the hot oil, allowing the chicken to drip off the excess oil.
They then can be carefully lowered in hands complete, into the boiling oil. After 4 cooks the oil in the fryer needs to be filtered to clean it for future cooking cycles. Another alarm suggests when oil filtering needs to occur.
The heat on the oil is shut off, so the oil can cool off enough to deal with. The cooking basket is raised and eliminated from the fryer. A valve is relied on allow the oil to drain down into the filtering drawer. When the oil has actually drained pipes the empty oil tank is brushed, including the heating coil aspect, to eliminate anything sticking to their surfaces. A pump is switched on which flows the oil consistently through the filter. The filtering can happen for 10 or 15 minutes, depending how dark the oil appears in color. When the oil has actually become lighter in color it is pumped back up to the oil tank, after the valve at the bottom of the pot has actually been closed. The heating component is turned on and the oil is restored up to cooking temperature level. The undesirable part is digging the sludge at the bottom of the filter drawer. Then the cleaned filter is dusted with an unique powder, put back in its location under the fryer pot, and all is all set to go again.
Yes the fryer does the majority of the cooking for you but keep an eye out for the hot oil when loading the food into the cooking basket. Even wearing rubber gloves won't stop the oil from burning you, should it splash on your hands as the food check here drops into the hot oil. The secret is to be brave and gutsy. Get the food close to the oil before you drop it in. That way the splash is really little, and does not leap up to fry your wrist.
Happy cooking. Cook, however don't be cooked.
The pot elevator will instantly raise the cooking basket out of the hot oil, allowing the chicken to drip off the excess oil.
The heat on the oil is turned off, so the oil can cool down enough to work with. When the oil has drained pipes the empty oil reservoir is brushed, including the heating coil aspect, to get rid of anything sticking to their surface areas. When the oil has actually ended up being lighter in color it is pumped back up to the oil tank, after the valve at the bottom of the pot has actually been closed. Even wearing rubber gloves won't stop the oil from burning you, should it splash on your hands as the food drops into the hot oil.